Chef Alessandro Stefoni heads the Palazzetto

 Authentic flavors without sacrificing creativity or the desire to make an impression are just some of the qualities that Roberto Wirth, President and General Manager of the Hassler Roma, recognized in Roman Chef Alessandro Stefoni to whom he entrusted the guidance of the Palazzetto restaurant.

Chef Stefoni returns to the Hassler Roma where he collaborated with Chef Francesco Apreda from 2007 to 2008 at the Michelin starred restaurant, Imàgo.

This young Roman chef takes over the kitchen once headed by Neapolitan chef, Vincenzo Di Tuoro, who after a four-year experience at the head of the Palazzetto’s restaurant was chosen by Roberto Wirth and Chef Apreda, consultants of the Italian restaurants of the Oberoi hotels in Mumbai and New Delhi, to head the renowned restaurant Vetro in Mumbai.

The Palazzetto, a prestigious 16th century building with an exclusive view of the Spanish Steps, features four charming rooms, a wine bar, and is a marvelous place to enjoy a pleasurable break any time of day. The restaurant is open for lunch and dinner. The restaurant features two inner venues—the library and the fireplace rooms. You can also enjoy the covered garden. In warmer seasons, the restaurant and the wine bar offer a magnificent panoramic terrace with a striking and unique view of the city.

The food and wine menu at the Palazzetto restaurant is now under the care of Chef Alessandro Stefoni. For lunch, the chef offers a light menu, featuring tasty salads, sandwiches and cold meats and starters, perfect for a break from work.  For dinner, the chef suggests more traditional Roman dishes such as “tonnarelli alla carbonara” (pasta made with water and flour dressed with a bacon, eggs and cheese sauce) and other tasty dishes created during his work experience abroad. For example, the menu offers delicious experience like the “riso al salto alla valenziana” (sautéed rice Valencia style) or winter pan mushrooms with chestnuts and warm ricotta cheese.

Alessandro Stefoni started his career in 2001 working for the Sol Melià Hotel group. In 2004, Chef Stefoni lives the most significant experience of his career; he meets Chef Antonio Bufi his great mentor at the “Le Bistrot de Venise” restaurant in Venice. In January 2007, they meet again at the Hotel Santa Venere in Maratea, where Stefoni works as pastry chef.

In 2006, for the first time in his career, Stefoni works the alongside a starred chef, Alfio Ghezzi, at the “Hosteria dell’Orso,” owned by Gualtiero Marchesi.

Alessandro Stefoni’s professional experience has sturdy international influence, with a strong Spanish cuisine influence. He participated in seminars held by Tolo Trias, a renowned Spanish chef. In 2010, during his employment at the “Reale Club Nautico” (Royal Yacht Club) in Palma de Mallorca, he demonstrated his talent as chef when he cooked for the Spanish King.



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